Start this recipe the day before you plan to serve it.

Preheat oven to 150°C (fan-forced). Line a baking tray with baking paper and trace out a 20cm diameter circle onto the centre of the paper with a pencil.

In a stand mixer with a whisk attachment (or using electric beaters), beat egg whites and cream of tartar at medium speed to form medium/stiff peaks.

Begin to add caster sugar a tablespoon at a time, beating well between each addition, over about 20 minutes.

When sugar is completely dissolved, add cornflour and whisk for a further minute or two to combine well.

Spoon out the mixture into the circle marked on your baking paper and use a spatula to work it gently into a round shape.

Place into the centre position of your oven and immediately drop the temperature down to 100°C, bake for 90 minutes.

When the timer is up, turn the oven off but do not open the door. Leave to cool completely in the oven for 5-6 hours or preferably overnight.

To decorate: The next day, macerate your strawberries by adding the quartered strawberries to a small bowl with the raw sugar and vinegar.

When ready to assemble, remove the pavlova from the oven and gently manoeuvre off the baking paper and onto your serving plate.

Whip your cream to medium peaks.

Spoon the cream onto your pavlova, into the well in the centre, spreading out to create a platform for your fruit.

Top with your macerated strawberries, fresh raspberries and thyme leaves.

Dust over your freeze dried raspberry powder generously.